How To Make The Best Chunky Guacamole

When I lived in New York, I quickly became famous for one thing and one thing alone: my guacamole.

I always attributed this to my West Coast upbringing. Learning how to make zesty, flavorful guac is like a right of passage where I’m from. Which is why it always felt like an easy party trick for me to pull off.

Now, even in my native land of Southern California, there are many camps on what makes the best guacamole. I have always subscribed to the school of the-chunkier-the-better.

I also have a few tricks up my sleeve when it comes to upping the flavor profile of the dear avocado, that mild, buttery miracle of a fruit.

First of all, you always want to start with ripe avocados. Don’t try to use overripe or underripe ones – you and your party friends will be gravely disappointed.

Watch the video to find out what other secret guac weapons I have hiding up my sleeve, and comment below with your variations of this crowd-pleasing party favorite.